Name: Herbes De Provence Vinegar
Ingredients: 1 c White wine vinegar; 1/4 c Basil leaves; crushed; 1/4 c Thyme leaves; crushed; 1/4 c Oregano leaves; crushed; 1/4 c Rosemary leaves; crushed; 2 ts Black peppercorns; crushed; 1/4 ts Fennel seeds; 2 Bay leaves; broken in half; 2 Basil sprigs; 2 Thyme sprigs; 2 Oregano sprigs; 2 Rosemary sprigs; 1 Bay leaf; 1 cup.

CATEGORY	CUISINE	TAG	YIELD
Grains		Condiments, Vinegars, Gifts, Cooking lig	16	Servings

INGREDIENTS

1	c	White wine vinegar
1/4	c	Basil leaves; crushed
1/4	c	Thyme leaves; crushed
1/4	c	Oregano leaves; crushed
1/4	c	Rosemary leaves; crushed
2	ts	Black peppercorns; crushed
1/4	ts	Fennel seeds
2		Bay leaves; broken in half
2		Basil sprigs
2		Thyme sprigs
2		Oregano sprigs
2		Rosemary sprigs
1		Bay leaf
	1	cup.

INSTRUCTIONS

ADDITIONS
1. Combine first 8 ingredients in a wide mouthed jar; cover and let stand 2
weeks in a cool, dark place, gently shaking jar occasionally.
2. Strain the vinegar mixture through a cheesecloth-lined sieve into a
glass measure or medium bowl, and discard solids. Pour into a decorative
bottle, and add basil sprigs and remaining ingredients. Seal the bottle
with a cork or other airtight lid, and store in a cool, dark place. Yield:
~(Edited by Pat Hanneman 10/01/98)-
Notes: This vinegar contains many of the same herbs commonly found in
Herbes de Provence, the dried-herb blend used in southern France for
roasting. Add a small amount to stews, soups or vinaigrettes. Recipe from
"Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran,
authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.

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